Harper's cook book encyclopædia

stick to the bottom, fill up with some water and two handfuls of mushrooms. After boiling half an hour, strain. If wanted for garnishing, color with barberry-juice. Set away to cool. Red Snapper, Stuffed. — Make a dressing of one teacupful of stale bread-crumbs, half a teaspoonful of onion-juice, one dozen oysters, chopped fine, one table-spoonful of butter, a teaspoonful of minced parsley, with salt and pepper to season. Scale, cut the fins from the fish, remove the entrails through a hole made in the side. Wash quickly inside and outside in cold water. Rub one tablespoonful of salt over the fish, fill through the vent with the stuffing, and fasten with skewers. Lay on a flat piece of tin, well buttered, in the bottom of a large dripping-pan ; dredge with flour and pepper. Pour over a teacupful of boiling water and stock each, and set in a hot oven. Baste with melted butter and the drippings from the pan every ten minutes. When done, take up carefully on a heated dish, and serve with brown sauce. Rockfish Stewed with Claret. — Cut fish in two, season with pepper, salt, a little mace and cloves, and lay it in a pan. Take four or five onions and shred fine, some sprigs of parsley, and thyme. Cover fish with claret and water, one quart of claret to one pint of water, lb. of butter, and a little flour. When half done, turn it. Let it cook on a slow fire. Salmon, Buried. — As soon as the salmon is caught, open it and cut out the spinal column. Wash it in clean water and dry on a clean towel. Rub the fish on the meat side with a table-spoonful of sugar, and on both sides with some fine salt. Place it with some dill in a large, clean stone jar, and turn it daily for two or three days, when it is ready to eat, either as it is or broiled. Dill always improves the taste of salmon. Salmon Buried in Paper Frocks. — Cut sheets of white paper double the size of the slices of buried salmon. Spread them, but not too near the edges, with butter and bread-crumbs mixed with white pepper. Put a slice of salmon in each paper and fold the edges well. Broil over a slow fire ; serve hot. Salmon Croquettes. — Chop i J/> lbs. of fresh or canned salmon fine, season it with a teaspoonful of salt, a tablespoonful of chopped parsley, the juice of half a lemon, and a dash of cayenne. Mix well. Put a pint of milk on to boil. Rub two tablespoonfuls of butter and three of flour together until smooth, and stir in the boiling milk. Let cook two or three minutes, add the salmon, stir until heated, take up, turn out on a dish to cool. When cold and firm, form into croquettes, roll in grated breadcrumbs, dip in beaten eggs, then again in the bread-crumbs, and fry in boiling fat. Serve very hot ; garnish with parsley and thin slices of lemon. Salmon Cutlets en Papillotes. — Cut slices of salmon into cutlets ; make little paper cases to fit them. Mix three table - spoonfuls of salad oil with the beaten yolk of an egg, one table-spoonful of chopped paisley, and a teaspoonful of onion-juice, with a pinch of salt and a dash of cayenne. Spread this mixture over the fish, fold each piece in the buttered paper, fasten securely, lay in a pan, and set in a hot oven for half an hour. Arrange the cases on a dish, and serve hot.